Seaweeds

Edible, Available, and Sustainable

Author: Ole G. Mouritsen

Publisher: University of Chicago Press

ISBN: 022604453X

Category: Science

Page: 272

View: 1028

Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki, miso soup, and seaweed salads, very few of us have any idea of the nutritional value of seaweed. Here celebrated scientist Ole G. Mouritsen, drawing on his fascination with and enthusiasm for Japanese cuisine, champions seaweed as a staple food while simultaneously explaining its biology, ecology, cultural history, and gastronomy. Mouritsen takes readers on a comprehensive tour of seaweed, describing what seaweeds actually are (algae, not plants) and how people of different cultures have utilized them since prehistoric times for a whole array of purposes—as food and fodder, for the production of salt, in medicine and cosmetics, as fertilizer, in construction, and for a number of industrial end uses, to name just a few. He reveals the vast abundance of minerals, trace elements, proteins, vitamins, dietary fiber, and precious polyunsaturated fatty acids found in seaweeds, and provides instructions and recipes on how to prepare a variety of dishes that incorporate raw and processed seaweeds. Approaching the subject from not only a gastronomic but also a scientific point of view, Mouritsen sets out to examine the past and present uses of this sustainable resource, keeping in mind how it could be exploited for the future. Because seaweeds can be cultivated in large quantities in the ocean in highly sustainable ways, they are ideal for battling hunger and obesity alike. With hundreds of delectable illustrations depicting the wealth of species, colors, and shapes of seaweed, Seaweeds: Edible, Available, and Sustainable makes a strong case for granting these “vegetables from the sea” a prominent place in our kitchens.
Posted in Science

The Routledge Handbook of Sustainable Food and Gastronomy

Author: Philip Sloan,Willy Legrand,Clare Hindley

Publisher: Routledge

ISBN: 1134457332

Category: Business & Economics

Page: 426

View: 1646

The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark.
Posted in Business & Economics

Seaweed Sustainability

Food and Non-Food Applications

Author: Brijesh K. Tiwari,Declan Troy

Publisher: Academic Press

ISBN: 0124199585

Category: Technology & Engineering

Page: 472

View: 8524

Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source. The book uncovers seaweed potential and describes the various sources of seaweed, the role of seaweeds as a sustainable source for human food and animal feeds, and the role of seaweed farming for sustainability. In addition to harvesting and processing information, the book discusses the benefits of seaweed in human nutrition and its nutraceutical properties. Offers different perspectives by presenting examples of commercial utilization of wild-harvested or cultivated algae, marine and freshwater seaweeds Discusses seasonal and cultivar variations in seaweeds for a better understanding of their implications in commercial applications Includes a wide range of micro and macro algae for food and feed production and provides perspectives on seaweed as a potential energy source
Posted in Technology & Engineering

Marine Algae

Biodiversity, Taxonomy, Environmental Assessment, and Biotechnology

Author: Leonel Pereira,Joao Magalhaes Neto

Publisher: CRC Press

ISBN: 1466581670

Category: Nature

Page: 398

View: 2836

This book is divided into three thematic areas. The first covers a revision of the taxonomy of algae, based on the algae portal, as well as the general aspects of biology and the methodologies used in this branch of marine biology. The second subject area focuses on the use of algae in environmental assessment, with an intensive implementation in Western economies and some emerging economies. The third topic is the potential use of algae in various industries including food, pharmaceuticals, cosmetics, agricultural fertilizers, and the emerging biofuels industries.
Posted in Nature

Kulinarische Geheimnisse

55 Rezepte — naturwissenschaftlich erklärt

Author: Herve This-Benckhard

Publisher: Springer-Verlag

ISBN: 3642591558

Category: Science

Page: 335

View: 3259

Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte näher zu bringen. Anhand von 55 Rezepten aus der französischen Küche - Suppe, Vorspeise, Hauptgang und Dessert - führt der Autor durch die Physik und Chemie der Lebensmittelzubereitung. Der Leser wird das gewonnene Verständnis für die Vorgänge beim Kochen und Braten auch bei eigenen Kreationen erfolgreich einsetzen können. - Hervé This-Benckhard ist auch Autor des vergnüglichen Buches "Rätsel der Kochkunst".
Posted in Science

Ocean Greens

Explore the World of Edible Seaweed and Sea Vegetables: A Way of Eating for Your Health and the Planet's

Author: Lisette Kreischer,Marcel Schuttelaar,North Sea Farm

Publisher: The Experiment

ISBN: 1615193537

Category: Cooking

Page: 192

View: 8629

A 2017 IACP Award Finalist A beautifully photographed, innovative guide to edible seaweed and sea vegetables with vegan recipes—for your health and the planet’s “One of the world’s most sustainable and nutritious crops,” according to The New Yorker, “seaweed could be a miracle food.” It’s also been called “the new kale” (CNBC) and a “climate warrior” (Atlantic). On the cutting edge of food and sustainability, seaweed and sea vegetables are good both for you and—with the potential to drastically reduce our carbon footprint—for the planet. Now, Ocean Greens is the all-in-one guide to the most kitchen-ready varieties of this remarkable superfood (overflowing with nutrients!)—wakame, kombu, agar, samphire, nori, and many others. Seaweed visionaries Lisette Kreischer (dubbed a “fitfluencer” by Women’s Health) and Marcel Schuttelaar share insights on the nutrition, taste, and harvesting of each—as well as 50 irresistible vegan recipes that will have readers exclaiming, “I can’t believe it’s seaweed!” Pumpkin and Seaweed Pancakes Polenta Fries with Crunchy Sea Lettuce and Asparagus Seaweed Gnocchi with Spinach and Cherry Tomatoes Chocolate Chip and ’Weed Cookies, and more!
Posted in Cooking

Der Geschmacksthesaurus

Ideen, Rezepte und Kombinationen für die kreative Küche

Author: Niki Segnit

Publisher: ebook Berlin Verlag

ISBN: 3827074835

Category: Cooking

Page: 544

View: 7298

Schokolade mit Kardamom, Austern mit Wassermelone oder doch lieber Avocado mit Kaffee? Niki Segnits Geschmacksthesaurus ist das perfekte Handbuch für das unkonventionelle Kombinieren von Aromen.
Posted in Cooking

Herzsteine

Author: Josie Iselin

Publisher: N.A

ISBN: 9783868730371

Category:

Page: 98

View: 4332

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The Seaweed Cookbook

A Guide to Edible Seaweeds and Delicious Recipes to Cook with Them

Author: Caroline Warwick-Evans,Tim Van Berkel

Publisher: Lorenz Books

ISBN: 9780754832874

Category:

Page: 288

View: 4804

A directory of edible seaweeds and 100 nutritious, delicious recipes from the Cornish Seaweed Company.
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Trügerische Schönheiten

Die Welt der wilden Orchideen

Author: Christian Ziegler

Publisher: N.A

ISBN: 9783800178223

Category:

Page: 179

View: 6826

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Projektorganisation und Management im Software Engineering

Author: Manfred Broy,Marco Kuhrmann

Publisher: Springer-Verlag

ISBN: 3642292909

Category: Computers

Page: 416

View: 9374

Die Entwicklung umfangreicher Softwaresysteme erfordert neben der Beherrschung von Softwaretechnik auch eine fundierte Projektplanung, -organisation und -durchführung. Nötig sind Kenntnisse der Aufwandsschätzung und des Angebots- und Vertragswesens. Das einzigartige Lehrbuch für Studenten bietet auch für Berufseinsteiger die Basis für Vorgehensweisen im Software Engineering. Die Kombination von praktischen Erfahrungen und methodischen Grundlagen zeigt die Anwendbarkeit der Inhalte auf. Zahlreiche Übungsaufgaben vertiefen das gewonnene Wissen.
Posted in Computers

World Ocean Assessment

Author: World Ocean Assessment team

Publisher: Cambridge University Press

ISBN: 1316510018

Category: Science

Page: N.A

View: 1709

Posted in Science

Umami

Unlocking the Secrets of the Fifth Taste

Author: Ole Mouritsen,Klavs Styrbæk

Publisher: Columbia University Press

ISBN: 0231537581

Category: Cooking

Page: 280

View: 7510

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families. This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Posted in Cooking

Mouthfeel

How Texture Makes Taste

Author: Ole Mouritsen,Klavs Styrbæk

Publisher: Columbia University Press

ISBN: 0231543247

Category: Cooking

Page: 416

View: 3548

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression in our mouths and our minds. How exactly does this alchemy work, and what are the larger cultural and environmental implications? Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrbæk investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind book for food lovers and food science scholars. By mapping the mechanics of mouthfeel, Mouritsen and Styrbæk advance a greater awareness of its link to our culinary preferences. Gaining insight into the textural properties of raw vegetables, puffed rice, bouillon, or ice cream can help us make healthier and more sustainable food choices. Through mouthfeel, we can recreate the physical feelings of foods we love with other ingredients or learn to latch onto smarter food options. Mastering texture also leads to more adventurous gastronomic experiments in the kitchen, allowing us to reach even greater heights of taste sensation.
Posted in Cooking

Immobilisierte Biokatalysatoren

Eine Einführung

Author: Winfried Hartmeier

Publisher: Springer-Verlag

ISBN: 3662078627

Category: Science

Page: 206

View: 5636

Obwohl oder gerade weil eine kaum mehr überschaubare Zahl von Publi kationen auf dem Gebiet der Immobilisierung von Biokatalysatoren existiert, ist es für den Anfänger, der einen Einstieg sucht, auf diesem Gebiet oft schwer, geeignete Informationen aus der Flut von Originalarbeiten herauszufinden. Einige gute, fast immer aber eng lischsprachige Monographien sind entweder außerordentlich umfang reich und teuer, oder sie behandeln nur ausgewählte Teilaspekte der Immobilisierung. Dem will die vorliegende Einführung abhelfen. Sie soll dem Leser zu einem raschen Überblick verhelfen und ihm den inzwischen abgesicherten Kenntnisstand nach Art eines kurzen Lehr buches vermitteln. Das Buch ist aus Erfahrungen in Vorlesungen, Praktika und Kursen entstanden. Es soll sich maßgeblich an Lernende wenden, auch wenn "Immobilisierte Biokatalysatoren" bisher noch nicht zum Stan dardrepertoire der Lehre an deutschen Universitäten und Fachhoch schulen gehören. Es ist jedoch die Oberzeugung des Autors, daß sich dies in den kommenden Jahren mit der wachsenden Bedeutung dieses Gebietes und mit der allgemeinen Etablierung der Biotechnologie an den Hochschulen ändern wird. Ober den Kreis der Studenten und Dozen ten hinaus wendet sich die Einführung aber auch an die vielen Natur wissenschaftler und Techniker der industriellen Praxis, die sich mit immobilisierten Biokatalysatoren befassen und sich dazu ein ent sprechendes Grundwissen aneignen wollen.
Posted in Science

Löffel

Schnitzen - Das Handwerk und die neue Kultur vom Holz

Author: Barn the Barn the Spoon

Publisher: N.A

ISBN: 9783038009832

Category:

Page: 224

View: 4866

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Die Wissenschaftslüge

Wie uns Pseudo-Wissenschaftler das Leben schwer machen

Author: Ben Goldacre

Publisher: S. Fischer Verlag

ISBN: 3104003033

Category: Health & Fitness

Page: 432

View: 6007

Der große Sachbuch-Bestseller aus Großbritannien: Endlich wird entlarvt, wie uns Pseudo-Wissenschaftler belügen, um uns Medizin- und Kosmetikprodukte zu verkaufen »Von Zahnärzten empfohlen«.»Von Dermatologen getestet«. Doch mit welchem Ergebnis? Woher wissen wir, ob uns eine medizinische Behandlung hilft? Wie können wir überprüfen, was uns alternative Heilmethoden wie zum Beispiel die Homöopathie versprechen? Und warum glauben kluge, kritische Menschen hanebüchene Dinge, nur weil »die Wissenschaft« sie angeblich bewiesen hat? Ben Goldacre entlarvt mit so viel Witz wie Wissen die zweifelhafte Wissenschaft hinter vermeintlich geprüften und bewiesenen Fakten und zeigt uns, wie wir mit eigenen Mitteln schlechte von guter Wissenschaft unterscheiden können.
Posted in Health & Fitness

Milkwood

Real skills for down-to-earth living

Author: Kirsten Bradley,Nick Ritar

Publisher: Murdoch Books

ISBN: 9781743365106

Category: House & Home

Page: 304

View: 9018

The skills that we learn bind our lives together. Do you want to know how to grow your own food? Or how to keep bees? How to forage for edible seaweed along the shoreline, or wild greens down by the stream? Maybe you're curious about growing mushrooms or how to grow the perfect tomato. You're invited to make these skills your own. Designed to be read with a pot of tea by your elbow and a notebook beside you, Milkwood is all you need to start living a more home-grown life. From DIY projects to wild fermented recipes, the in-depth knowledge and hands-on instruction contained in these pages will have your whole family fascinated and inspired to get growing, keeping, cooking and making. Milkwood is the name of Kirsten Bradley and Nick Ritar's first farm as well as their school where anyone can learn skills for down-to-earth living. Kirsten, Nick and a team of educators offer courses on topics contained in this book as well as permaculture design, natural building and much more. Kirsten and Nick live on a small regenerative farm near Daylesford, Australia, where many things from the sprouted grain they feed their chickens to ingredients that make up dinner is homegrown.
Posted in House & Home

Genuss aus dem Meer: Algen

einfach köstlich & gesund

Author: Éric Coisel,Yves Nespoulous

Publisher: N.A

ISBN: 9783775004282

Category:

Page: 224

View: 7954

Algen - ein außergewöhnliches Meeresgemüse - werden für gesundheitsbewusste Feinschmecker neu entdeckt. Éric Coisel, Sternekoch und Küchenchef im Pariser Restaurant "Le Chiberta", zeigt Algen von ihrer besten Seite mit ihrer ungeahnten Vielfalt von Aromen und ihrem Reichtum an hochwertigem Eiweiß und Mineralien.
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Natürlich Jamie

meine Frühlings-, Sommer-, Herbst- und Winter-Rezepte

Author: Jamie Oliver,David Loftus,Helmut Ertl

Publisher: N.A

ISBN: 9783831011025

Category:

Page: 407

View: 3029

Der bekannte Koch aus England hat seine Liebe zum Garten entdeckt. In seinem neuen Kochbuch präsentiert er über 100 Gerichte mit Lebensmitteln, die zur jeweiligen Jahreszeit passen. Dazu gibt er Informationen und Tipps rund ums Gärtnern.
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